Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, August 23, 2010

Stuffed Summer Squash

This is another great recipe to use those prolific summer squash, garden fresh tomatoes and even some of those bell peppers too. I just had to show the image below, which shows the pre-breaded squash because the stuffing is just so fresh looking.

The flavor is wonderful and I especially like it with the Pepper Jack cheese, since it provides a nice, spicy kick that I think is a perfect accent to this dish. Of course if you prefer to go a bit milder, any cheese will do such as regular shredded Monterey jack cheese, Cheddar or whatever is your favorite cheese.

I used panko as my crumb topping, but regular bread crumbs or even crumbled saltines will also work. I really like the contrast of the crunch from the panko bread crumbs with the tender vegetables though, and they are finally readily available at most stores now. You could also make this completely vegetarian if you'd like, or you could add in cooked crumbled sausage or ground beef to make it a more substantial main dish meal.

Preheat oven to 350 degrees F. Spray an oblong baking pan with non-stick spray. Trim ends off of squash, place into a large pot, cover with water and bring to a boil. Boil until tender, about 8 to 9 minutes. Remove and set aside until cool enough to handle. Meanwhile, cook bacon until crisp; set aside. When cool, chop.

Saute the bell pepper in the bacon fat until tender; add the green onion and garlic, cook another minute. Use a slotted spoon to transfer mixture to a bowl. Slice squash in half lengthwise, scoop out the seeds from the squash and discard. Add tomatoes to the pepper mixture, add the cheese and bacon. Season with salt and pepper to taste, stir to mix.

Place squash shells into the prepared pan. Use a slotted spoon to fill the shells of the squash with the tomato stuffing. Sprinkle tops with panko bread crumbs and drizzle each with the melted butter. Bake at 350 degrees F for 40 to 45 minutes, or until sizzling and golden brown on top. Use a wide spatula to transfer to plates.

Cook's Notes: Substitute dried or fresh bread crumbs or crumbled saltines for the panko. Add in cooked, drained and crumbled sausage or ground beef for a more substantial main dish meal.

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Eva, you're right same concept. I am such a huge fan of summer squash - especially the yellow crookneck. It's my favorite over zucchini and with all these goodies tucked inside, this is just incredibly delish! The panko is an excellent contrast - try it!

LB you "could" use turkey bacon I suppose, but like you said what fun would that be LOL!! ;) Seriously, it'd be good even without any kind of bacon!

Julie I think you'll enjoy these - and yes, the pepper jack works great with this dish to kick it up!

Hi Susan! Well, since these are stuffed and baked, boiling them makes them soft enough to easily scoop the seeds out and make a boat to hold the stuffing.

The bottom picture shows the squash cooked and while they will be soft after baking, they aren't what I would consider soggy. If you're looking for a crispness to the squash like with a quick skillet stir fry, that's not going to happen with baked squash, but they are firm enough that you will need to cut bites out of them. Course, as a disclaimer, I'm not sure what your definition of mushy is either. :)

Hi Nan! It looks like some of the directions dropped off into internet outer space somehow. Thankfully they were on the printable copy, so I've corrected the recipe & clarified things a bit better I hope! Sometimes I am sure that I could use an editor, but it's only me, myself & I running this recipe site, so thanks for understanding & for letting me know!

Hey Leigh! The only thing I do is slice the squash or zucchini lengthwise kinda thick and toss it with a little olive oil, then season with salt and pepper sometimes a little Cajun and grill until soft. Doesn't take long!

Oooo, how are those cherry tomatoes? I tried growing some before and the skins were so tough I just couldn't eat them. Glad that you enjoyed this summer favorite & thanks so much for stopping back by and letting me know!!

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